La plancha-style scotch steak
( SERVES 2 )

NZ Herald 1/6/2011

see more recipes by
Paul Jobin

Your
Rating:

Ratings: No ratings yet

(You can click on ingredients to see more related recipes)

4	Portobello mushrooms
2 stalks	Fresh rosemary, leaves chopped
3	Garlic cloves, sliced
2 pieces	Scotch fillets, (220g each)
1 tbsp	Sea salt, (smoked salt is excellent also)
½ tsp	Black pepper - ground
2	Onions
2 cups	Buttermilk
2 cups	Standard flour
¼ cup	Olive oil

Preheat oven to 180C. Line a baking tin with foil. In a mixing bowl, toss the olive oil, mushrooms, rosemary and garlic together. Spread out the mushrooms and cook for 14 minutes, turning after seven minutes.
Meanwhile, heat a non-stick frying pan, season your steaks, add a little oil and fry steaks to your liking.
Remove from the frying pan and rest for half the amount of cooking time on a cooling rack - do not cover with foil.
Heat a deep-fryer or wok with high-heat oil to 180C. Place the flour and buttermilk in separate mixing bowls. Dredge the onion rings in flour, then buttermilk, then flour again.
Deep-fry until golden, drain on absorbent paper and season with sea salt. Place the steaks on a wooden board and serve with the mushrooms and onion frites.

Wine Match

$ VIEW DEAL